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Christmas Turkey

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Servings: 20

Prep Time: 10:00

Cook Time: 06:00

Main Ingredients

30 pound turkey

1/2 cup butter

1/3 cup maple syrup

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 tbsp fresh parsley

1 tsp onion powder

1 tsp garlic powder

1 tsp ginger powder

1 tbsp of cameroon pepper ( or smoked hot paprika)

tools

foil paper

baking pan

brining bag or big pot

flavor injector

meat thermometer

brining liquid

2 gallons of water

2 cups of kosher salt

2 cups of brown sugar

2 cups of apple cider vinegar

5 tbsp of peppercorns

2 tbsp of coriander seeds

6 garlic cloves, crushed

1 bunch of fresh thyme

6 bay leaves

2 medium onions, thinly sliced

Preparation

1Brining Combine all ingredients in a large pot and bring to a boil. Turn off heat immediately, cover, and allow mixture to come to room temperature. Cool mixture in the fridge until you’re ready. Rinse the turkey thoroughly under water and into a very large pot. Pour cool brine mixture over the top, adding extra cold water if you need more to cover. Seal bag or cover pot and allow turkey to brine in refrigerator for 8 to 18 hours before roasting. Before roasting, remove turkey from brine and rinse thoroughly under cold water. Pat dry. Discard brine. Usually i will fill the sink with water and soak the turkey in it for about 10 minutes, to get rid of most of the salt, i wouldnt be adding any salt when roasting the turkey. Note that brining a turkey is best with fresh turkeys and not frozen, as most frozen turkeys are already salted to help with storage. I have brined a frozen turkey before, make sure it defrosts to room temp first, and cut the salt in half

2Preheat the oven to 275degF, Pat the turkey dry thoroughly, this is very important, make sure it is dry, took me a good ten minutes patting the turkey around with paper towels, it will help with giving it that delicious crispy skin, place it on a roasting rack, breast side up, tucking the wings under the body

3Put a few twigs of rosemary, parsley and thyme inside the cavity of the turkey

4Make a marinade of melted butter, fresh herbs, cameroon pepper, onion, garlic and ginger powder, Use a flavor injector, pretty much a syringe like the kinds used at a hospital, mix the herbs and spices in and inject the bird with this, make sure to get the drumsticks, and breast especially

5Cross the legs and tie them together with kitchen twine. Cover the whole pan with heavy aluminum foil, tucking it underneath the pan. Roast for the first stage for about 10 minutes per pound, my bird was very big so i actually did 8 minutes per pound, for a smaller bird below 20 pounds, stick to 10 minutes

6After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.), now brush the marinade around the turkey, be very generous, make sure to get into every crevice, see the picture above in the slider. At this point insert a meat thermometer into the thigh of the turkey

7Increase the oven temperature to 350, and return the turkey to the oven uncovered, now mix in the maple syrup to the leftover marinade, after 30 minutes pull the turkey out and glaze it with the maple syrup marinade, again be very generous, in the second picture of the slider you can see how the turkey looks before the maple glaze

8Continue Basting every 30 minutes, until the thermometer reads 165 to 168, then remove the turkey from the oven

9Cover the turkey with foil paper loosely and leave it to rest 30 to 40 minutes before carving

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